Jamaican Beef Patties
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 25mins
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- Serves
- 5
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- Calories
- 583
This version of these amazing meat pastries is to die for. The pastry itself is very flaky and doesn’t get soggy, even after you re-heat the pastries in the microwave as a midnight snack. Yes, that’s a big A+ in my book.
Inspired by: http://www.sophisticatedgourmet.com/2010/06/jamaican-beef-patties/recipe updated Feb 21, 2022
Ingredients
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- All purpose flour
- 260 g
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- Ground turmeric
- 1 teaspoon
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- Sea salt
- 1 teaspoon
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- Butter
- 175 g
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- Water
- 120 ml
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- Fresh thyme
- ¾ teaspoon
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- Chili powder
- ½ teaspoon
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- Rosemary
- ½ teaspoon
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- Hot pepper sauce
- 1 ½ tablespoons
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- Ground beef
- 225 g
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- Canola oil
- 1 tablespoon
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- Red bell pepper
- 40 g
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- Onion
- 40 g
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- Water
- 120 ml
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- Salt
- as needed
Tools
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Oven
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Parchment paper
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Wooden spoon
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Stove
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Large mixing bowl
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Lightly floured surface
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Baking sheet - 18 x 13"
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Medium cast iron skillet
Step preview
- Add all purpose flour, ground turmeric, sea salt and butter to a clean large mixing bowl
- Using your fingertips, rub the butter and flour together
- When the butter is the size of chickpeas, add the ice water just until the dough comes together
- Drop the dough onto a floured work surface
- Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms
- Form the dough into a disk, wrap in plastic wrap and refrigerate, while you make the filling
- Add fresh thyme, chili powder, rosemary, hot pepper sauce and ground beef to a clean large mixing bowl
- Mix well then set aside
- Heat oil in a deep skillet over medium heat
- Add red bell pepper and onion to the medium cast iron skillet
- Cook the bell peppers and onions and stir until softened, but not browned
- Add the beef to the mixture, breaking up any clumps
- Add enough water just to cover the meat and mix in salt
- Simmer then set aside - 25 min
- Let cool
- Pre-heat oven - 190°C
- Line a baking sheet with parchment paper
- Remove the disk of dough from the refrigerator, and divide it in half. Roll out the dough on a floured surface until there is enough space for 6 circles to be cut
- Once the filling has cooled completely, have a bowl of water and a fork on hand. Place about 1 ½ tablespoons of filling on the lower half of each circle of dough
- Dip a finger in water and moisten the edge of the dough, then fold it over
- Transfer to the parchment-lined baking sheet. Repeat with remaining dough and filling
- Bake until light golden - 25 min, 190°C
- Serve immediately